재료(고추가루, 파, 마늘, 생강)를 달리하여 담근 김치를 $20^{circ}C$에서 숙성시키면서 호기성 생균수와 성분 함량 변화 및 관능검사를 실시하였다. 호기성 생균수는 숙성이 진행되면서 급격히 감소하다가 숙성 2일후에는 완만한 변화를 보였다. 염도는 $1.8{sim}2.0%$이었으며 적정 산도는 1일째는 고추가루 무첨가군과 파 무첨가군이, 5일 이후에는 마늘 무첨가군이 낮았다. 총당 함량은 숙성이 진행되면서 $1.8{sim}2.7g/100g$에서 $0.8{sim}1.1g/100g$으로 점차 감소하였다. 이산화탄소 함량은 고추가루 무첨가군과 생강무첨가군이 비교적 높게 유지되었다. 휘발성 유기산 함량은 시료나 숙성에 따른 차이가 없었다. 숙성 전기간을 통해 외관은 고추가루 무첨가군이 유의적으로 나빴으며 탄산미는 생강 무첨가군이 유의적으로 좋았고, 조직감과 이취는 마늘 무첨가군이 가장 나빴다. 종합적인 맛을 생장 무침가군이 가장 좋았고 마늘 무첨가군이 가장 나쁘게 평가되었다.
The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{sim}2.7g/100g$ to $0.8{sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.
